Rasmalai

Ras malai / Rosh malai is also a Bengali sweet made of purely milk and nothing but milk. I made this last day and VJ said "delicious" after he took his first bite. Yes, it was yummy and delicious and also felt bad for making so little.Next time I'll make more so that I could keep for at least a week.I suggest my friends to try this sweet for the upcoming Deewali, though it's a time consuming process. So, what snacks/sweets r u guys making for this year ? I see, all bloggers are busy posting sweets/savories and my Fb page is loaded with all my favorites. Of course, yeah, am loving it. Clicking,editing and posting is still a painful task for me but I've to do this till Deewali, may be, later on some rest..I hope :)

Ingredients:

Rasagulla

Milk cream flavored with cardamom, we need

Milk -- 1L

Cardamom powder -- a pinch Sugar -- 1/3 cup or to taste

Pistachios -- crushed to powder and bits

Method :

To make Rasagulla check my old post on Rasagulla.Just make sure to double/triple the ingredients given there to make large quantities.

In the meantime,boil the milk over medium low flame until the quantity reduces to half and slightly thick. This would take 25 to 30 minutes if u keep in medium low flame.

Add the sugar and stir well. Let it boil for a couple of more minutes.Now add the cardamom powder and mix well.

Slightly squeeze out the syrup from the rasagulla one by one and place it on a tray.

Add the squeezed rasagulla one by one slowly to the thickened milk.

Combine well and let them cook for 4 to 5 minutes undisturbed in medium low flame.

Remove the Ras malai from the heat and later on transfer the sweet to the serving tray when cooled.

Garnish/Sprinkle the Ras malai with the pistachios and cool it in the refrigerator for minimun 15 minutes.

Serve chilled.

Notes/Suggestions:

Ras malai / Rosh malai should be juicy and it should melt in ur mouth when u take a bite.

Do not squeeze all the syrup from the Rasagulla's when adding to the milk, just squeeze a little.